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| Ravioli with Yogurt |
Ingredients
2 eggs
1/2 glass water
1 tablespoon salt
flour
For Stuffing;
250 g ground meat
1 onion
1/2 teaspoon salt
1/2 teaspoon black pepper
For Sauce;
1/4 glass vegetable oil
12 tablespoons yoghurt
5 garlic cloves
1/4 glass water
1 pinch salt
sumac
dried mint
crushed red pepper
Cooking Instructions
First put water, salt and eggs into a glass and mix. Add flour little by little while kneading, get thick dough. Cover the dough and let it rest for almost twenty minutes. In the meantime prepare the stuffing; grate the onion and blend with ground meat,salt and black pepper. Cut the rested dough into four pieces. Roll each piece into oven try sized pieces. Cut 1x1 inch sized squares. Put chickpea sized stuffing on the middle of the each dough squares, cover the stuffing with the remaining edges of the square. After preparing all the dough pieces by the same method, place them into the boiling water with some salt. When the raviolis float over the surface of the water, you could remove the pot from the stove. Place the raviolis on the service plate with some boiling water, pour the mixture of yoghurt and pounded garlic cloves all over. Pour the mixture of red-hot oil and crushed red pepper all over, sprinkle dried mint and sumac and serve.
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